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teeresearch · 2 years ago

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Dehydrated Onion Market - Forecast (2022 - 2027)

Dehydrated Onions Market Overview

Dehydrated Onions Market size was estimated at $1.01 billion in 2020, projected to grow at a CAGR of 4.31% during the forecast period 2021-2026. Drying or removing moisture from the onions results in dehydrated onions, it is the best way of preserving onions for future purpose. The active medicinal components in onions are vitamin C for rotting and tonic and the component Clokinin is like insulin that regulates blood sugar. Onions have been found to have more antibiotics than penicillin, uremayocin and sulphate that cures tuberculosis, syphilis, gonorrhoea. Unlike, seasonal availability of onions, this product is readily available throughout year and is not affected by any seasonal price change and this the major factor driving the markets growth. High demand for fresh onions coupled with low market awareness among consumers are the factors restraining the markets growth.

Dehydrated Onions Market Report Coverage

The report: “Dehydrated Onions Market Forecast (2021-2026)”, by Industry ARC, covers an in-depth analysis of the following segments of the Dehydrated Onions Market.

By Onion variety: Red Onions, Pink Onions, White Onions

By Product Form: Minced, Sliced, Chopped, Granules, Powder, Kibbled, Flakes

By Application: Food & Beverage Industry, Food processing, Snacks & Savory products, Dressings/Sauces, Soups, Instant foods/ Ready-to-eat Meals, Food services

By Technology: Spray Drying, Microwave drying, Freeze Drying, Vacuum drying and Air drying

By Distribution Channel: Grocery stores, Hypermarkets & Super Markets, Online retailers

By Geography: North America, Asia-Pacific, Europe, Rest of World

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Key Takeaways

Geographically, North America Dehydrated Onions Market accounted for the 36.86% revenue share in 2020 owing to the highest disposable income and rising food and beverage industries in countries of this region.

Detailed analysis on the Strength, Weakness and Opportunities of the prominent players operating in the market is provided in the Dehydrated Onions Market.

Dehydrated Onions Market Segment Analysis - By Onion Variety

Based on Onion Variety Dehydrated Onions Market is segmented into Red Onions, Pink Onions, White Onions. White onions accounted for the largest market share as it is extensively used in producing dehydrated onions owing to the fact that other onion are not much suitable for dehydration when compared to white onions as of low solid content, low levels of pungency and high content of reducing sugars in white onions. Red onions are estimated to be the fastest growing segment poised to grow at 5.1% CAGR during forecast period owing to the usage of red onion in producing dehydrated onion powder. The dehydrated red onion powder is mostly used in various food preparations when there is a need for desired onion’s texture, taste and flavour and appearance. Various population studies sates that the individual who consumes food products rich in anthocyanin showed a reduced risk of cardiovascular diseases, this is increasing the demand for red onion powder.

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Dehydrated Onions Market Segment Analysis - By Product Form

Based on Product Form Dehydrated Onions Market is segmented in to Minced, Sliced, Chopped, Granules, Powder, Kibbled, Flakes. Powder form has accounted for largest market share owing to the growing usage of dehydrated onion powder as a chief ingredient across a wide range of products such as pizza and burgers. Growing urban population that prefers convenient food is increasing the demand for pizza and burgers. Dehydrate onion powder is witnessing high demand from pizza and burgers by the expansion of fast food chain across the globe and the high consumption of such food items among the young population is increasing the usage of flavouring products like dehydrated onion powder. The dehydrated onion flakes is estimated to be the fastest growing segment owing their usage as a substitute for the fresh onions in liquid based recipes like as chilli sauces, soups, casseroles, stews and others.

Dehydrated Onions Market Segment Analysis - By Geography

Based on Geography Dehydrated Onions Market is segmented into North America, Asia-Pacific, Europe, Rest of World. North America dominated the largest market share of 36.86% in 2020. This is owing to the highest disposable income along with growing food and beverage sector in this region. Asia-Pacific is estimated to be the fastest growing region poised to grow at fastest CAGR during the forecast period 2021-2026 owing to the increasing production of onions along with significant growth of advanced production technologies for dehydrated onions production in this region. Developing countries such as India and China in Asia-Pacific region, are accessible to onions only during particular seasons, thus providing a beneficial opportunity especially for dehydrated onion manufacturer to provide customers with a fair choice, particularly during off-seasons.

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Dehydrated Onions Market Drivers

Gluten free and Healthy Food Products:

Consumers have become health conscious than ever, and the demand for gluten-free food has hit new heights all over the world. The players in dehydrated onion industry are benefiting from growing trend in health and wellness and that customers are adopting dehydrated onions in their food items such as dressings, sauces, ready –to-eat meals and others. Particularly in gluten-free food items, dehydrated onions are becoming an essential ingredient especially in developing countries. Moreover, consumers are inclined towards the food ingredients that enhance the convenience in cooking and this factor is driving the markets growth.

Dehydrated Onions Market Challenges

Demand for Fresh Onions:

The preference for the fresh onions along with low awareness are the factors hampering the markets growth. In addition to this the fluctuation of raw products owing to the seasonal variations is another factor that hinders the market growth.

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Dehydrated Onions Market Industry Outlook

Product launches, mergers and acquisitions, joint ventures and geographical expansions are key strategies adopted by players in the Dehydrated Onions Market. In 2020, Dehydrated Onions Market share is fragmented by the top ten players present in the market. Dehydrated Onions Market top 10 companies are Garlico Ingredients Ltd., Jain Farm Fresh Foods Ltd., Daksh Foods Pvt Ltd., Darshan Foods., Murtuza Foods Pvt Ltd., Oceanic Foods Ltd., Sensient Natural Ingredients., B.K. Dehy Foods, Jiyan Food Ingredients., Kisan Foods., Earth Expo Company.

Acquisitions/Product Launches:

On August 25, 2020 BCFoods has announced its acquisition from Darshan Foods of an onion and garlic dehydration facility unit situated in Gujarat, India. This acquisition extends the presence of BCFoods in India to include onion and garlic dehydration to complement its Kochin office.

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#Dehydrated Onion Market share #Dehydrated Onion Market Size #Dehydrated Onion Market Price #Dehydrated Onion Market Forecast

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waitingonthewind · 1 year ago

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ok im including a simple easy to make recipe below, its super flavourful for yall autistic people like me who can't deal with moderately flavourful meals (idgi, food's gotta be either COMPLETELY bland or SUPER flavourful and nothing in between, get shit like la croix away from me)

its called John's Favourite Mince bc it was my brother john's favourite mince when we were growing up

texture wise, its a very granular meal, consisting of mince and diced vegetables, served on rice. i have had a very love-hate relationship with mince over the years specifically for that granular texture it has (jarring in things like spaghetti bolognese or lasagne) but because of rice and the similarly shaped vegetables it never really bothered me in this one.

The seasonings are below:

for 1kg of mince (for that sweet sweet premade leftovers) you'd double the amounts listed above, and to note, i always use the CHEAPEST sachets of chicken noodle soup, its better when its not trying to be fancy.

to the above, i usually use less tomato sauce and have taken to adding a FUCK ton of garlic, a bunch of pepper and salt to taste, some chilli oil, and bc white imperialism is a liar and the fearmongering around msg is stupid and has completely removed it from all the products in the big chain supermarkets we got in australia, a pinch of msg. sometimes i'll add paprika and coriander (cilantro) but i usually reserve those for other dishes, mostly so that my cooking doesnt ALL taste the same. feel free to add em tho. its good.

traditionally back when my mum cooked it she'd use diced carrots, onions, frozen or dehydrated peas, and corn kernels. i hate peas (texture bad, flavour bad), and, by its association with the peas, cannot eat corn kernels, and so have since been substituting.

my current go-to for the 1kg of mince is:

1 large head of broccoli, diced or small chunks

2 carrots, diced

1 large brown onion, diced

if ive got a can of baby corn ill chop em into smallish chunks of a similar size to the carrots.

really you can use any vegetables you feel like but i found that texture and flavour wise these ones work best for me.

you take ur biggest frying pan and ur garlic, onion and carrot, start frying at a medium high heat until the onion goes clear.

toss in ur entire kilo of mince, and stir the hell outta it breaking up as ur going you dont want a big mince slab obvs.

once ur meat is starting to brown nd you're almost outta pink bits, add all your seasonings and maybe a quarter cup of water.

once the seasonings have dissolved and been mixed with the mince carrot and onions, add any remaining vegetables, cook for about 2 or 3 minutes, stirring continuously & then reduce to a low heat, cover. stir occasionally, and serve over rice once vegetables are soft

if you have a rice cooker i usually start my rice before i start frying, and it'll all typically be ready to go when the rice is done

and its salty and a bit oily and probably not very good for u for Those reasons, but its a real easy way to get a heap of vegetables in you if thats ever an issue.

AUTISTIC PEOPLE COME TO ME

please comment below / reply / etc. etc. what your safe meal is at the moment!! im making a zine about different safe meals and id love to hear what ur safe meals are

#recipe

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garonfoodindia · 3 years ago

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dehydratedfood · 5 years ago

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Dehydrated Onions

No more tears while chopping onions. Get our Dehydrated Onions in different forms like chopped, slices, or powders. Interested can Comment/Inbox

For more visit https://bit.ly/2ufsUoy

OR https://www.facebook.com/DehydratedFoodWholesale/

#Dehydrated Onions #dried onion #dried onion flakes #dried minced onion #dehydrated minced onion #dried chopped onion #dehydrated onion flakes #dehydrated chopped onions #dehydrated white onion flakes #dehydrated onion prices #dehydrated vegetables #dehydrated food #dehydratedfood #dehydrated foods

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kapadiyaexpocompany · 8 months ago

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#white onion supplier india #white onion exporter #white onion exporter from india #dehydrated white onion flakes #dehydrated white onion chopped #dehydrated white onion minced #dehydrated white onion granules #dehydrated white onion powder

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chimaeracabra · 5 years ago

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Cooking for Cap

Author’s Note: I’m Nigerian. Lately I’ve been cooking a lot of jollof rice, wanting something new to eat in quarantine times. It’s one of my favorite dishes. Lots of autobiographical info thrown in here.

Genre: Fluff/romance

Captain Steve Rogers leans attentively against the counter in the kitchen, watching Ada mete out a mess of seasonings he has never cooked with in his life. The centenarian usually ate whatever Sam, Bucky, Wanda, or Nat cooked. He isn’t very handy around the kitchen; he can make a good sandwich, a burger, the standard American diet, but he doesn’t know his way around cooking much where boiling isn’t involved. Ada’s umber gaze meets Steve’s and he blushes a little bit, returning her smile. Her teeth could have literally shined, they were so white in contrast to her rich espresso skin.

“I’ve heard of thyme,” he nods, as she holds the bottle up his way before dumping a large teaspoon of the herb into a saucer, where she had already collected sea salt, curry powder, and bay leaves.

“And this?” she asks, holding up a small clear bottle of something he hasn’t used before. The Captain’s wheat gold eyebrows arch as he reads the label.

“Cayenne…wait, isn’t that the stuff they put in pepper spray?” he asks a little nervously.

Ada laughs.

“I think so. But don’t worry, it’s still edible. And I never make it too spicy for…well…” Had it not been for the deepness of her complexion, Steve would have seen Ada blush, “when I cook it for other people,” she finishes, her eyes lingering a moment on his exposed forearms. They’re noticeably milky, in stark contrast to the black shirt he’s wearing, which hugs his shoulders such that Ada can see the bulge of his muscles when he shifts, standing up straight and gripping the counter. Measuring half a tea spoon of the lethal spice and adding it to the saucer, Ada’s heart throbs slightly as Steve smiles and starts around the counter until he’s standing next to her, seemingly mesmerized.

“The recipe actually calls for one and a half teaspoons of cayenne, plus a Scotch bonnet pepper, which I hardly ever use,” she explains, reaching for garlic and plucking about four cloves to peel.

“And I always like to do my garlic and ginger fresh,” she explains, sparing him a glance. As she peels the garlic, Steve’s white hand gracefully reaches for the plate of seasonings she’s compiling and he lifts it slowly to his nose. He closes his icy eyes and sniffs it gently.

“Mmmm,” he hums. Ada can just about feel this expression of satisfaction rumbling deep within his chest. He places the saucer back where it was gently.

“I can’t wait to try it, Ada,” he admits, “Aside from Thai food, I haven’t really had much of anything with all these powerful flavors,” Steve explains.

“Oh, yes, it’s—”

“ACHOOO!”

Steve had abruptly turned away from her in time to catch his sneeze, which causes Ada to laugh.

“Yeah. You never want to straight up sniff pepper,” she says, “Especially not cayenne.”

“Noted,” Steve sniffles, turning back to her, “Burns a little,” he says with an awkward smile, scratching the back of his neck. His nose has pinkened now and Ada knows that another sneeze is coming. The Captain makes it to the roll of paper towels and catches his sneeze, his ears met with the pleasant ring of Ada’s laughs. She wonders, had she had the actual pepper, whether the star-spangled hero would have been able to handle her jollof. Steve is so overtly strong that it was rather amusing to Ada that a bit of spice could pretty much take him out.

“Wow, that’s powerful,” he notes, before sneezing again, walking around the counter and returning to his safe distance from Ada’s preparation.

“It smelled good, though,” he admits, his eyes fixed on what she’s doing with genuine interest. Ada opens the food processor and drops the cloves of garlic in before finally peeling some fresh ginger and adding a smaller amount of the herb to the food processor. It’s loud for about thirty seconds before the device yields the desired result. She adds the minced garlic and ginger to the saucer with everything else. To Steve’s relief, Ada had purchased pre-chopped onions. She had admitted to hating cutting them herself. She often had to use goggles, they made her eyes so sensitive. The red of the bell pepper pops against Ada’s espresso fingers, and the sight is oddly satisfying to Steve’s sapphire gaze. He watches her chop and de-seed all three bell peppers before chopping two plump tomatoes, and adding the onions, peppers, and tomatoes to the Ninja Blender Natasha had bought for the kitchen not too long ago.

It doesn’t take long for the mixture to be like a soup, which Steve observes, having moved around the counter again to stand closer to Ada.

“This you can safely sniff,” she grins, opening the blender. Steve’s hands brush hers lightly as he reaches for it, and his heart skips a beat. Her laugh chimes in his ears again as he closes his frosty eyes and takes a sniff of the blended vegetables.

“Smells kinda like…salsa?” he says.

“It pretty much is, at the moment,” Ada beams. He places the blender on the counter again.

“Now, will you mix the herbs in?” she asks, handing Steve a wooden spoon. He’s honored she’s allowing him to do anything at this point. He had asked several times before she even started whether he could lend a hand, and Natasha had passed through at one point to tell him to “let the woman cook. He wasn’t Nigerian and didn’t know his way around their food,” which had caused the Captain to roll his eyes genuinely, but it made Ada laugh. And he loved when Ada laughed because her perfect teeth would show and just be so bright against her skin. It made his stomach do summersaults. Steve mixes the herbs into the blended vegetables as thoroughly as he can after removing the blender’s blades.

He watches Ada pour a half cup of vegetable oil into a large pan and cover it with a lid. At some point between preparing the herbs and chopping the vegetables, she had measured one and a half cups of water and poured it into a separate pot on the stove with the heat medium. She now dumps two and a half cups of brown rice into the pot to parboil it.

“And then all you do is heat the oil, simmer the vegetable mix, and add in the rice,” she explains, throwing away the peels from the garlic and ginger, the pieces of the bell peppers she omitted.

“I bet it’s going to smell delicious.” Steve mixes until the herbs are evenly dispersed, “Can I pour it?” he asks.

“In about ten minutes. Just need the rice to finish parboiling.”

“Oh, okay.”

“Normally, we use medium-grain rice in jollof. But I love brown rice,” Ada smiles. Steve loved brown rice, too. It was heartier, more satisfying than white rice. In fact, he thought it more visually appealing, as far as meal preparation went. It was just so earthy and healthy.

“If my dad saw what kind of rice I use, he would probably roll over in his grave.”

At this, Steve laughs genuinely, Ada following suit. He liked that she shared things like this with him. It wasn’t very hard to get to know Ada. From the moment he’d begun to train her, Ada had stood out among the other recruits in a way that Steve couldn’t really put his finger on. Maybe it was something in the way that her laugh made his heart race, or her cheekbones which could have cut diamonds, or the perfect way her hips were wide and swung when she walked, Steve blushing now as Ada traipses to the trash to throw away pieces of unused vegetable. He swallows hard. He has never really seen an ass like that.

“Are you okay?”

“Huh?”

“You didn’t sniff that cayenne again, did you?”

“What?”

“Your face is so red, Steve,” Ada explains.

Steve glances out the window, and Ada senses the faintest bit of nervousness emanating off of him.

“Guess that pepper got into the air a bit,” he says.

And he turns away in time to catch another sneeze in his elbow. Little does Ada know that this sneeze was in fact fake. Steve pulls himself together, hearing the sound of the refrigerator dispensing filtered water behind him. When he turns around, Ada is already approaching him with a glass of water.

“Here you go.”

“Thanks,” he says, and he blushes like a cherry for a moment. Ada begins to wonder if it was really the cayenne that had gotten to him again.

“How long does it cook for?”

“Maybe forty minutes. I usually lose count after thirty. I just like it to cook long enough that the rice is neither squishy, nor too al dente.”

He nods.

“And the other key ingredient, which I don’t personally use, is a bouillon cube.”

“Hmmm, I’ve never heard of a b…bou,” Steve struggles with the word, which makes Ada hold back a laugh, “B...booollon cube.” Ada starts laughing and Steve pulls his phone out of his pocket and Googles it. The phone says it and he repeats it correctly with finality, looking rather satisfied with himself.

“Yes. It’s a—”

“Stock cube. A type of broth, formed into a small cube about thirteen millimeters wide, typically made from dehydrated vegetables, meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube,” Steve finishes, flashing her a smile, and pocketing his iPhone. Ada nods.

“Well, I think what you already used will be more than enough seasonings for me,” he adds, “Plus, I swear I’ve heard some bad news about MSG.”

“Yeah, that’s part of why I don’t use it,” Ada explains.

“Did your dad use bouillon cubes?”

“He did, actually. But I can’t remember him ever making jollof. I do remember him making rice and stew, and when I was in fourth grade, he’d make a lot of it, and my mom would come into the classroom and read about Kwanzaa to my class, hand out the food, and everybody loved it,” Ada continues, this faraway, nostalgic expression surfacing on her face as she leans back against the sink, her arms crossed as she nods into the gustatory memory.

“Yes, and my mum would bring in these kente cloth scarves and give one to everybody. My classmates really liked the way my mom would read the Kwanzaa book.”

“It’s like Hanukkah, sort of,” Steve chimes excitedly, “Well, I mean you still have that candle stand, which looks kind of like a menorah. But it’s like a celebration of the harvest, isn’t it?”

When Ada’s umber gaze meets Steve’s again, his pulse quickens.

“I spent a little bit of time in Wakanda and I was there during some of it,” Steve adds. He’s cultured, curious, open, and eager to learn, something which Ada finds rather delightful.

“Hmmm, let’s see…” Steve’s frosty gaze is cast skywards momentarily, “There are seven principles. Umoja, for unity in the family and community. Ujima, collective work and responsibility…boy, there’s a bunch I won’t even try to pronounce or I’ll butcher it,” he grins. Ada finds herself very impressed suddenly, especially considering how much trouble he’d had pronouncing bouillon, a French word. The principles just sort of rolled off Steve’s tongue as though he’d said the words regularly.

“You know a lot more than most people.”

Steve shrugs.

“Well, that’s a shame. African history is American history.”

“Very true.”

Ada’s heart swells. There’s a moment of silence between the two, where they’re just looking at each other. Steve shifts slightly, his brawny arms traveling from across his chest, his hands landing on the counter on either side of him. There’s a noticeable vibe or tension between them, so thick that the pair is almost certain they could cut it with a knife.

“Do you actively celebrate?” Steve asks.

“Me? Oh, my family did. Sometimes, one of my aunts would invite everyone over and one of my uncles would lead a libation in Igbo,” Ada smiles, lost in memory again, “And in my immediate family, we did it when I was growing up. But over the years, we just kinda got lazy and kept forgetting to light the kinara—the candle holder. So, eventually, we stopped.”

Steve looking rather sad to hear so makes Ada feel the same way.

“That’s too bad,” he says, “People don’t really observe holidays like they did when I was coming up. We used to actually go to church and mass for Christmas. I never really got that many gifts growing up poor, and now it’s all the kids ever care about. They don’t really understand the significance of the holiday anymore. Same applies to a number of other holidays.”

“I agree. It’s gotten very…secular.”

Steve sighs wistfully, shakes his head in disappointment.

“Ada, I tell you, if I had kids, they’d understand their roots and the history behind that. It really teaches values that people don’t exactly bother to pass down in quite the same way in this day and age.” His gaze makes her uncomfortable suddenly, but not in a bad way. Just the way he was talking made it feel like it was about her specifically. Sometimes she forgets just how old Steve is. It’s very clear to her that his life experiences have taught him things in a similar, yet vastly different way. He could appreciate things like this in ways many people were simply not open to in her experience.

“That makes sense. I mean, I couldn’t really tell you everything about Kwanzaa, if I’m honest. But the food is just so vivid to me.”

“Food is something everybody likes, right?” Steve beams, “It’s a great way to experience culture.”

Ada nods, “I’ve never made it myself, but my dad used to make fufu—”

Steve snaps his fingers, “I’ve had that. With the spicy soup? Burnt the mouth off me when T’Challa had me try it,” Steve reminisces. Ada laughs.

“Very tasty, though.”

“Yes, that’s why it’s called pepper soup,” she giggles, “You’re brave, Steve.”

“He warned me, too,” the Captain grins, “But I liked the flavors.”

“So, then my jollof will be less than mild for you.”

The timer goes off and Steve checks the rice with an oven mitt.

“This ready?” he asks, gazing into the steaming pot. Ada hurries over to dip her spoon in the side and check that the water is gone. When she finds that it has all evaporated, she nods and turns on the pot inside which she had poured the vegetable oil.

“Now, we just heat this oil up, and you can add in the vegetable mix.”

Steve reaches for the blender full of blended onions, bell peppers, tomatoes, and herbs, removing the lid and closing his bright eyes to inhale a few more times. There’s something almost erotic about the way his chiseled face develops such a satisfied look. And he gazes down at her, the corner of his full, pink lips curling. Ada melts for a handful of seconds, beginning to sweat a little bit. She suddenly tears her gaze away and uses the same oven mitt with which Steve had checked the rice to lift the lid off the pan of oil and find that it is beginning to bubble and pop.

“Shit,” she mumbles, “go ahead, before the oil splashes.” She moves clear out of Steve’s way and he pours the vegetable mix into the pan, her ears perking up to the sizzling noise that it makes.

“Wow,” Steve states, turning the heat down, something Ada was about to do when he beat her to it. He reaches for the wooden spoon and stirs the mix into the oil, as if he has cooked this hundreds of times before.

“Is this good?” he asks.

“Yes. You’ve definitely gotta turn the heat down so it doesn’t burn.”

Steve nods. Shortly, he places the lid back on the pot to get it to heat up the vegetable mix faster.

“And once that’s hot enough, add the rice?”

“You’re a natural,” Ada shrugs, impressed with his eagerness to cook. Steve has been wanting to get better at cooking, and his hands-on approach allows her to relax a little bit.

“In the meantime, I’m gonna go ahead and wash these.”

Ada retrieves the blender and the food processor.

“You’ve already worked so hard. Don’t add in extra work for yourself,” Steve explains, taking the blender out of her hands before she can put it in the sink and opening the dishwasher, which still has dirty dishes from breakfast in it, and the pan on which Wanda had made some sort of Sokovian pancakes for everyone. Ada loves this about being on the team. Everyone is so warm and inviting to her so far, sharing their homelands in the kitchen. She finds herself looking forward to some Asgardian dish Thor had decided to cook for dinner.

Steve’s milky hand brushes Ada’s as he takes the food processor, disassembling it, and placing the parts strategically in the dishwasher. He then reaches into the cupboard for a clean dishtowel, soaking it under hot water, and adding a little dish liquid before rubbing it to get suds and approaching the counter where she’d prepared ingredients. Ada lifts the cutting board out of his way and pauses at the sink to watch Steve wipe the counter clean. She had seen him clean up before, but something about it is very appealing and she turns away to finally wash the cutting board, glad he can’t see her blush. By the time she turns around, she finds Steve spooning the rice into the pan. She leans against the counter to watch him stir until everything is evenly dispersed. He places the lid on again, turning to look at her.

“Thirty minutes? Forty?” he asks.

“Just do thirty for now.”

His fingers punch in the numbers and he looks rather satisfied with himself. His stomach growls audibly and he blushes.

“The stomach doesn’t lie!”

Ada giggles.

“Can you wait that long?” she asks.

“Of course. How about some coffee in the meantime?”

Before Ada can answer, Steve is already pulling the French press and his favourite brand of coffee out of his area in the cupboards. Steve loves coffee. It’s his favorite part of the day, and everyone knows never to borrow Steve’s coffee without asking first. He just wasn’t himself in the morning without it. He preps it all so quickly, producing two large mugs by the time Ada answers him.

“Sure, I’ll have a little.”

“A little? Come on,” he says, that New Yorker accent making its way out of his mouth. He winks, causing Ada’s heart to race again. The scooper looks comically small in Steve’s large hand as he scoops a generous amount of the ground beans into the French press. Ada helps him by filling the kettle and placing it on the stove. Steve turns it up high, eager for his coffee.

“It’s starting to smell good.” Steve hovers near the cooking rice and inspires deeply.

“It’s my favorite west African dish.”

“I can always tell by the smell that I’m gonna like something,” Steve explains.

Shortly, the kettle whistles and Steve wastes no time in pouring the boiling water into the French press.

“You take cream and sugar?” Steve asks, stepping towards the fridge.

“Uh, I can’t do dairy.”

“Oh, right. I forgot, sorry,” he explains, glancing back at her before finding her almond milk. He shakes the bottle, something he has seen Ada do several times in the morning before adding some of it to her cereal. He glances at the bottle.

“You, uh, like vanilla?” he asks. Again, she’s glad he can’t see her blushing.

“I don’t know what kind of psychopath uses plain almond milk in their cereal,” Ada explains, cocking an eyebrow. This causes Steve to laugh heartily as he places the milk on the counter beside the French press. Ada’s humor is very unique, he has learned, and it always leaves his gut aching, especially when she doesn’t laugh nearly as hard as something she’s said causes others to laugh.

“Well, you’re in luck, doll,” he says. Doll. Ada has heard him call only his closest female acquaintances this nickname, but something about the way he says it to her is just unique, “‘Cause I only do French vanilla for coffee. I’ll do hazelnut every now and then, but something about vanilla…”

Many times, Ada had passed by Steve in the kitchen and he’d been caught off guard by something he’d smell. It took a while, but he had begun to realize that it was Ada’s skin or hair. He never got quite close enough to distinguish which part of her it was, but it always smelled very pleasant to him. As she turns on her heel to bring the saucer she had put the herbs on to the dishwasher, her braids whip slightly in their pony tail, and Steve catches the scent again. He closes his eyes in the moment, not wanting the aroma to dissipate. He turns away towards the counter again, unable to fight the fire beneath his cheeks. He keeps his back turned as he presses the plunger down slowly, forcing the coffee beans under pressure, releasing their oils and scent.

She hasn’t had the pleasure of Steve making her a coffee yet, but he always would if anyone asked. His nisus to get her a cup fascinates her as she watches him lift the lid of the French press. Carefully, he brings it to her nose and she takes a whiff.

“Wow, that’s powerful,” she says, closing her eyes. Steve smiles.

“Trust me, you won’t find a brand as good as this one anywhere else,” he promises, handing her the bag so that she can read the label.

She watches Steve pour and mix some vanilla almond milk into her cup, stirring it gently.

“You may not even need sugar,” he says, pouring his own cup next. He adds one spoon of sugar to his cup before taking her almond milk back to the fridge. He makes his way back to the counter without the milk.

“You don’t use creamer?” Ada asks.

“No. I like my coffee black,” he explains, looking her full in the eyes as he continues to stir his cup. A lump develops in Ada’s throat, and she can’t tear her eyes away from the Captain’s, but her hand reaches shakily with his bag of coffee and places it back on the counter top. There’s not much space between them now, and Steve looking down at her creates that tension again. It’s rather swift when he ducks his head to compensate for her height at last. Her hands already knew where they wanted to land, and she finds herself clutching Steve’s shoulders as his mouth makes full contact with hers.

Steve’s lips are as kissable as Ada had imagined. They aren’t thin, like some of the white men she’d kissed before. But hers are as juicy as he thought they would feel. His hands rest gently at the small of Ada’s back, and she’s a little surprised when his tongue makes contact with hers. He’s not shy at all. A satisfied mmm emanates from Steve’s mouth, traveling through Ada’s whole being, causing her to shiver, despite the heat of his hands, one of which is drifting towards her rear. He seems to be enjoying a taste, a smell, similarly to how he had sniffed the blended vegetables. She starts to wonder how long Steve has been wanting to do this. The thought had crossed her mind several times.

“It smells amazing in—!”

Natasha stops dead in her tracks, Steve releasing Ada’s left butt cheek almost as quickly as he had grabbed it.

“Here,” Natasha finishes, cocking a flaming brow and smiling, Sam beside her looking away as if he hadn’t seen anything, but the two of them know that he did. Steve scratches the back of his head a moment, looking rather disappointed to be interrupted.

“Ada is making us jollof rice for lunch,” Steve explains, crossing his arms.

“Uhuh,” Natasha nods, walking towards the cupboards and pulling out one of her bags of popcorn before popping it in the microwave.

“Call me when it’s ready.” Sam’s voice fades as he makes his way casually out of the kitchen.

“Well, I’ve been wanting to ask you out on a proper date,” Steve explains, looking hypnotized as he speaks quietly to Ada, knowing that Natasha can still hear him. Ada gazes past him at Natasha, who is grinning knowingly. The redhead gestures to her encouragingly.

“Ya know, at like a restaurant, where we can eat…in private.”

Ada laughs. For a moment, Steve looks crushed.

“I’d love to, Steve.”

He exhales in what seems like relief, and they reach for their coffee at the same time, unaware of the buttery aroma filling the kitchen, mingling with the jollof’s savory scent, the popping noises in the background, that same tension resurfacing.

“It’s about time, Rogers. I knew you liked her!”

Steve nearly chokes on his coffee.

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two-thumbs-up-recipes · 5 years ago

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Chicken Noodle Soup

The first thing I want to say is that there is almost no way to get this one wrong. My Aunt Lauri came up with the basis for this one. She works 2 jobs and has 3 kids, so her version is quick, easy, and delicious.

QUICKEST VERSION

Lauri's Original Chicken Noodle Soup Serves: 14 cups

Ingredients

1 whole rotisseried or fresh baked chicken 2 Knorr vegetable soup mix packets 2 chicken bullion cubes, powdered 10 cups water 1 8-oz bag wide egg noodles 1 tsp white pepper powder 1 tbs McCormick Perfect Pinch Chicken Seasoning 1 tsp garlic powder 1/4 cup dehydrated minced onion

Instructions

1. Skin and bone chicken, discard carcass and skin, then cube the meat. 2. Put all other soup ingredients into a large soup pot. 3. Cook until noodles are done, about 20 minutes, covered.

RICHER FLAVORED VERSION

Nanny's Variation on Lauri's Recipe Serves: 7 cups, richer flavor

Nanny tinkered with it to find our favorite version of this one, but I'll mention later a few of the other ways we did it that went over well with the family. We NEVER throw out the chicken carcass and skin, use the carcass and skin to make the broth.

Ingredients

1 whole rotisseried or fresh baked chicken 1 Knorr Spring Vegetable soup mix (optional) 7 cups water 4 oz medium egg noodles 1/2 tsp pepper 2 tsp chicken seasoning 1 tsp garlic powder 1/8 cup dehydrated minced onion

Instructions

1. A) Nanny will purchase a fresh, very dark rotisseried chicken from the supermarket. She likes Lemon Pepper. B) I bake a whole chicken, skin on. Rub it town with butter, sprinkle it liberally with salt and pepper. Bake covered with aluminum foil for 90 minutes, basting every 20 minutes. Uncover for the last 30 minutes to crisp skin.

{{We use the breast meat for dinner that day and use the rest for soup the next day.}}

2. Remove all usable meat from bones, cube, set aside. 3. Place the bones, fat, and skin in 7 cups water. Cover and slow cook for 45 minutes. 4. Remove the bones, fat, and skin. Strain all the broth back into the pot. There should be 5-6 cups remaining. 5. Combine all other ingredients for soup, except cubed chicken meat. Cover and cook soup 20 minutes on medium heat. 6. Turn to low, then add the chicken meat. The chicken is cooked already, so it only needs to be left in the soup 2-3 minutes to warm through. Serve hot.

Side Notes:

Leftovers from both recipes will change consistency in your refrigerator. The noodles will continue to absorb soup liquid, so the soup becomes thicker, like a stew, over time.

Try the soup with both methods, they taste very different.

If you purchase a rotisseried chicken, the seasonings used by the supermarket will change the soup. Experiment.

Remember white pepper is much hotter than black pepper. Season to taste, but taste as you go. You can always add more, but you can never remove it once in.

Once, I forgot to put the Knorr Vegetable Soup mix into the homemade broth version of the recipe. It was excellent, just different.

Once Nanny didn't have all the ingredients. She could not find her regular chicken seasoning, so she used McCormick Perfect Pinch Rotisserie Chicken seasoning, like Lauri recommended. She thought it was spicier than she liked, but some people preferred that.

Remember how I said "that there is almost no way to get this one wrong"? This one is our kitchen sink variety. We had leftover red sauce, so we added 1/2 cup to the basic soup. We also threw in some boiled veggies. It was wonderful, just different.

Experiment with this one! If you like celery, throw some in! If carrots are your jam, they'll sweeten up the pot. Go wild!!

Please, reblog, never repost! See you in 2 weeks!

#chicken noodle soup #soup #recipe #food #original recipe

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the-big-side · 5 years ago

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Nutrition and Hydration

Today’s will be a simple run down of basics. We plan on going more in depth in the future with healthy meals and healthy snacks so stay tuned!

Nutrition and hydration and a super important part of being a human. As a little it can be daunting to try and think of things that are cute and healthy. So let’s talk about some basics! Nutrition is the stuff we put in our body that has healthy vitamins and minerals to help our body function. Simple! Notice how I didn’t say foods? That’s because some people have troubles eating. I use to have a tube that I ate through. That’s okay! Everyone struggles and everyone battles something. ❤️

Hydration is making sure your body gets enough healthy fluids to work correctly. It helps with headaches and tiredness and lots of other things. It’s very very important to stay hydrated. Never deny yourself hydration or nutrients or that can be extremely dangerous.

We are going to do a quick run down of some simple things you can do for both nutrition and hydration! I don’t like drinking water. I’m so picky about the taste of it. But I know to be a good little I must stay hydrated. I like to make some mint black tea in a big pitcher each day. This not only ensures I’m drinking my full of water and staying hydrated but it tastes good and that helps me drink a lot more! We also like body armor drinks because they are packed with nutrients and taste like juice! Try to stay away from artificial juices and Gatorade. Those aren’t good for your body and can dehydrate you. One of our team members loves water add ins like mio or orange crush. These flavor the water naturally while being healthier than their sugar filled counterparts. I get juice as a treat and we really like honest juice boxes! They come in several flavors and are 100% juice but watered down to cut out the sugar content and intensity of the juice. Perfect for kids and littles alike. If you’re buying juice make sure it’s 100% juice!

If you have a hard time eating a good medium ground are shakes or pedisure. These are packed full of vitamins you need while still making sure you’re getting the calories your body needs to function. It’s really fun to experiment with shakes and try different flavors. Our favorite is frozen banana peanut butter chocolate chip with vanilla almond milk! That was a mouth full! 😂 It is so tasty though and perfect for a snack or breakfast. If you need extra nutrients there are also protein powders you can add into milk, water, shakes, and yogurt!

Now for a simple but super healthy meal that can be made gluten free and is vegetarian. Homemade spaghetti sauce! I love making my own sauce because it allows me to control what is in it and is a lot fresher. You can even go a step further and make homemade tomato sauce from fresh tomatoes.

HOMEMADE TOMATO SAUCE

2 large cans of plain tomato sauce

1/2 cup of heavy cream

1/2 large white onion

Several large spoonfuls of minced garlic

Several tablespoons of Italian seasoning to taste

1/2-1 tablespoon of Cajun seasoning or less to taste

Salt and pepper to taste

Olive oil

Pasta of any kind

Start by cutting the onion. The smaller the better. This is mincing. Add a little oil to your pot and set the stove to about medium heat or a 6. Let it heat up a little and add the onion. Once the onion becomes more see through and a little browned add the garlic in. If you need more oil add some more. Cook only for a couple min to get the garlic slightly browned. Garlic cooks fast.

We use a separate frying pan because we added some meat to ours.

From heat open both cans of sauce and add them into your pan with the onion and garlic. Stir everything together and keep the heat at low medium around 4. Add in all the seasoning and let simmer (this is a low boil that makes bubbles) you’ll want to stir often so all those herbs soak into the sauce.

From here let’s add the cream! This makes the sauce taste so much better! Adding cream add another layer to the sauce and helps reduce the acidity. Stir it all together and let it cook for about 20 min on that same medium low. Make sure to keep stiring so it doesn’t burn. From here carefully try a taste. Make sure to blow on it first. See if it needs more seasoning. If it’s good to go turn the heat down to low and let it slow cook while you boil noodles.

You can use noodles of any kind from straight noodles, to rotini, to dinosaur noodles! Fill a separate pot with water and set it on the stove. Turn the heat on medium high. Add a little salt to the water. Now wait until the water is boiling with lots of bubbles and carefully add in your pasta. Follow the box instruction and set a timer. Most pasta takes 5-11 min to cook. Once done drain the water carefully and serve up your meal!

I love this sauce! We use it for spaghetti, ravioli, lasagna, and more! It feeds a lot and reheats well. It’s also awesome to know a simple recipe to impress friends, family, and loved ones.

#agerespace #agere community #agere #sfw agere #little space #sfw clgre #sfw cgxl #sfw babyre #sfw dxlg

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ceciliatan · 5 years ago

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Duck Day 2019 Menu and Recipes

Our thanksgiving-day extravaganza is done, and as usual I’m posting a blog entry for posterity and my own reference so I can find these things again if I need them. :-)

We’ve done “Asian fusion” many times–it’s kind of corwin and my culinary wheelhouse–but this is the first time we really incorporated more filipino flavors.

First, the menu:

2019 Duck Day: Tour of the Eastern Rim of the Pacific (Tokyo, Shanghai, Manila, Palu)

“Sinigang” Amuse Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

“Pu-Pu Platter” with Scorpion Bowl Curry puff with curry mayo Lumpia (traditional filipino fried spring rolls) Chicken wings with candied ginger and orange Pickles: honshimeji mushroom, yuzu-pickled napa Assortment of dipping sauces

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Every year there ends up being something we forgot to serve. This year it was the matchstick carrots and cucumber that were supposed to garnish the zhajiang noodle! Ah well.

“Sinigang” Amuse

Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

This dish combines two things. One is the idea of sinigang, which is a filipino tamarind-flavored stew/soup that often has fish, tomato, and onion. The other is the technique of mixing sake with a hot, intense broth to delicious effect. We learned this trick one wet, cold rainy afternoon while out day drinking with a chef friend-of-a-friend in the Akabane area of Tokyo. One of the places he took us was an oden (stewed fishball & tofu) shop where you could buy a one-cup sake. When you drank half your sake, for ten yen you could get them to top up the glass with the oden broth.

corwin made the broth by starting with our home-canned smoked tomato water (already one of the most umami-intense things we have), simmering it with kombu and bonito flakes to make it tomato dashi, and then going over to a friend/s house to borrow his Spinzall (food centrifuge) to clarify it.

For the tamarind flavor we put tamarind powder on the plate for folks to rim their glasses with. We also gave them the soup and the sake separately to mix as they liked. And also some powdered soy sauce we got as a parting gift at one of the fancy restaurants we ate at in Kyoto: Shimogamo Saryo.

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Some of the delights of #duckday2019

A post shared by Regis (@rmd1023) on Nov 28, 2019 at 9:49pm PST

Curry Puff corwin made the curry puff (karipap), startingwith making his own curry powder. He didn’t use the karipap recipe in Asian Dumplings but instead used his own biscuit dough recipe and it worked beautifully.

Lumpia It was my first time making lumpia. Lumpia is one of those foods that was at every filipino party we went to when I was growing up, but my family was never the one that made them. (We brought the pancit or the dessert.) It was traditional for the aunties to complain about what a pain they are to make, though. Well, now I know what they mean, but it is SO WORTH IT.

This is by far the weirdest dumpling skin or wrapper I’ve made yet. Andrea Nguyen’s ASIAN DUMPLINGS is my go-to book–she hasn’t steered me wrong, yet. The technique for making these involved picking up the entire blob of wet dough in your hand and them blopping it onto a slightly hot pan, and the smear you leave on the pan IS THE LUMPIA WRAPPER.

What I learned is if the pan is too hot is that it just sears the ball of dough in your hand but it doesn’t stick to the pan. This is bad. And if the pan isn’t hot enough, then it doesn’t work either. So there is a very narrow window where it works. I had to turn the burner on and off between each one and also dribble a little extra water into the dough before each one. What would work is I would make one, and when the pan was the right heat, the wrapper would release, and this would mean it was now the right heat for the next one to be made. I would turn off the heat, make the next one, let it cool for a few seconds in the pan and then have to heat it back up again to release it and be ready for the next one.

Here’s Andrea Nguyen’s short video on how to do it:

youtube

The filling I used was similar to the recipe in Asian Dumplings, but I replaced the carrot and bean with water chestnuts (and the ground meat was duck). If I do it again I’ll probably use pork and up the intensity of the spices/salt/fish sauce. It could use dried shrimp in the sauce.

Chicken Wings with Candied Ginger and Orange This was one of those ideas I had one day while we were out and I made a note in my phone months ago: what if instead of just having a chicken wing that was honey-glazed and chewy you could take that to the next level by having actual bits of candied ginger and candied orange rind in the glaze? I tested it last week and was very pleased with the results.

Although I candied my own ginger for the mignardise in this meal, I used some that I had bought at Cambridge Naturals for this recipe, and the candied orange rinds were some fancy artisanal ones corwin picked up at Formaggio. But I think Trader Joe’s or whatever would work just as well.

The first step is oven-frying the chicken wings as detailed by J. Kenji Lopez-Alt at Serious Eats (as in this recipe: https://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html)

I ran tests last week where I tried both spicing them with a technique as described in the Serious Eats article (toss the crispy wings in oil and then in a spice mix) and also by tossing them in a glaze. Turned out the way we liked them best was tossed in the spices and THEN dipped in the glaze separately. That was a little impractical for a large dinner party so I settled for brushing them with glaze and then sprinkling the chopped bits of candied ginger and orange rind on them. By not coating them completely in glaze, they retain more crispness.

Glaze: 1 cup orange juice 1 cup water quarter to half cup yuzu marmalade or other citrus marmalade quarter to half cup apple cider vinegar 1/8 to quarter cup brown sugar powdered ginger minced garlic

I am a little loose on the quantities in the glaze recipe because I think it really depends on how sweet the orange juice is and how sour the vinegar is — you just have to taste it to see if it’s what you want.

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Second course: “pu pu platter with scorpion bowl”. I reinvented the chicken wing for this, with candied ginger and orange rind. Curried duck puffs. And fried lumpia with ground duck and shrimp filling (Filipino spring rolls) which are the fiddliest thing I’ve ever made! But damn they came out great! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:18pm PST

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Adobo is a filipino dish that has more variations than there are islands. The common element seems to be the combination of soy, vinegar, and garlic. Some have curry powder, some have ginger, etc. Some stew chicken and pork together, some are just chicken. My family’s adobo was usually chicken, potatoes, and green beans, stewed together in soy and vinegar with garlic (and served over white rice).

To deconstruct it, corwin confit’ed duck legs sous vide with soy-vinegar-garlic-ginger in the bags. Then he shredded the meat and crisped it in cast iron, and served it with an adobo-flavored reduction, topped with crispy garlic. I boiled the potatoes in advance, then crushed them slightly to give them crisp edges roasted in duck fat. The beans in the dish I replaced by making a mix of bias-cut fresh snap peas and fresh snow peas tossed in a soy-vinegar-ginger-garlic vinaigrette.

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Deconstructed Filipino adobo. Confit duck with a soy-vinegar reduction and crispy garlic, duck fat crisped potato, and fresh snap pea in adobo-style vinaigrette #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:21pm PST

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Poultry differently. #duckday2019

A post shared by Liz LaManche (@liz_lamanche) on Nov 29, 2019 at 10:55am PST

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Normally we do a lot of wine pairings, but a lot of wines just don’t pair with these strong and tangy flavors as well as other alcohols do.

For this one we made Chu-hi, which is the Japanese shochu high ball, using dark pearl oolong tea and a whiskey-like shochu called Gokoo that we first had at Momi Nonmi in Cambridge a couple of weeks ago. (It’s seriously great if you’re a whiskey drinker.)

For the wheat noodle we ended up borrowing a pasta extruding machine from our friends David and Diane. What was funny is when corwin ran our test, he made the dough way too dry, so the noodles came out very rough and odd-looking. But they were so tasty and the chewiness was really good, so we decided to just keep going and use them in the meal.

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Noodle extrusion experiment. I think the pasta is too dry….?

A post shared by Cecilia Tan (@ctan_writer) on Nov 25, 2019 at 9:53pm PST

The sauce I sort of improvised on some zhajiang mian recipes but I wanted something somewhat spicier to highlight the duck. (Among the ones I looked at: Woks of Life, China Sichuan Food.)

Sauce: 1 lb. ground meat — let sit in 1 tablespoon corn starch, 1 tsp salt, 1/2 tsp white pepper, 1 tablespoon oil 15 minutes before starting

6 slices ginger, minced 6 cloves garlic, minced 6-10 fresh shiitake, chopped/minced

1/4 cup sweet bean paste 1/4 to 1/2 cup ground bean paste 1 tablespoon chili bean paste

1/3 cup dark soy sauce 1 cup water

Soften the ginger and garlic in the oil and then brown the meat. Add the mushrooms after a minute or two, and once the meat is no longer pink, add all the wet ingredients and stir together to combine. Let simmer 15 minutes. Then add 1/2 cup water with 1 TBS cornstarch dissolved in it to thicken. If still too thin, simmer 5 more minutes.

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Zhajiang “fried sauce” noodles – homemade thick wheat noodle with ground duck and bean paste sauce. So happy with how this came out! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:24pm PST

This was the dish where I forgot the garnish! I have all these matchstick cut carrots and cucumber and I forgot entirely to put them on the plate! There’s always SOMETHING that gets left off.

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

This is basically duck a l’orange, which we’ve never done in all these years of making duck. Typically this comes out too sweet because people use regular oranges instead of bitter oranges. corwin ordered a bunch of kalamansi (filipino bitter orange) online, though, when he was getting our now-nnual yuzu order. This is also when he picked up the finger limes for the palate cleanser.

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Duck a l’orange done Peking style with calamansi oranges for a Filipino touch. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:25pm PST

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Yin yang rice. One of the elements of one of the courses. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:03pm PST

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

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Palate cleanser! Yuzu slush with Australian finger lime caviar! And an unfiltered sake

#duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:28pm PST

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

This dessert was inspired directly by Chris Chung at Momi Nonmi, who serves a saikyo miso ice cream regularly and damn, it’s good. Saikyo is a sweet miso, but it’s also salty, and the result is sort of like a butterscotch or salted caramel flavor. corwin made the ice cream and I made the almond brown butter sable cookies, and crisped the rice.

The crispy rice topping was probably the most work. You have to cook it three times: first you just cook the rice. Then spread it in pan and bake it until it’s dry (around 45 minutes at 250 degrees, IIRC), and then you deep fry it in small batches and spread on paper towels to dry. It kept crispy in an air tight container with some silica gel packs for a few days just fine.

The brown butter sables took some experimenting but I settled on was not only incorporating brown butter into the sable dough, but brushing the tops of the cookies before baking. Otherwise the brown butter flavor was too subtle. I made these by rolling a quarter of the dough into a log shape, letting it chill, and then slicing the log into circles.

I then used the other quarter dough to make these almond chocolate mignardise. (And the other half is still in the fridge waiting for me to do something with…)

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Inventing cookie recipes when I can’t find the exact thing I’m imagining. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 26, 2019 at 7:32pm PST

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Candied ginger: I used Alton Brown’s recipe. If I do it again I’ll cut the ginger thicker.

Almond coconut mango-marmalade thumbprint cookies (GLUTEN FREE!) — I based these on this recipe by Texan Erin: https://ift.tt/34ySMcx Using the Trader Joe’s Virgin Coconut Oil gives them a really strong coconut flavor and scent.

I made the mango marmalade by taking yuzu marmalade we already had, and a mango that corwin’s mother mailed us from her yard in Florida that we had in the freezer (she sends a whole box and we don’t always get to eating them all before they start to go too soft). The frozen mango flesh doesn’t even need to be pureed — it’s basically mush — so I just cooked it down with the marmalade and a little extra sugar to combine them and thicken up.

These stay soft. They might have been slightly crisp at the edges right from the oven but they soften as they sit. Still delicious.

That’s all I can think of! Now I can close all my recipe tabs!

from cecilia tan https://ift.tt/2q3BVzo via IFTTT

#cecilia tan

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